CN101874642A - Composite chestnut sauce and preparation process thereof - Google Patents
Composite chestnut sauce and preparation process thereof Download PDFInfo
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- CN101874642A CN101874642A CN2010101873079A CN201010187307A CN101874642A CN 101874642 A CN101874642 A CN 101874642A CN 2010101873079 A CN2010101873079 A CN 2010101873079A CN 201010187307 A CN201010187307 A CN 201010187307A CN 101874642 A CN101874642 A CN 101874642A
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Abstract
The invention relates to a composite chestnut sauce and a preparation process thereof. The composite chestnut sauce is prepared by taking chestnuts of castanea mollissima, castanea henryi and castanea seguinii dode as basic raw materials, compositely mixing with sweet potato root tubers and mung bean flour and adding an appropriate amount of auxiliary materials. The preparation process comprises the following working procedures of: chestnut sweetening, sweet potato roasting, material refining, mixing and compounding, pulping, pulp blending, secondary pulping, cooking, canning and packaging. The invention has four advantages that: (1) the problems of instable semifluid and overhigh material cost of the pure chestnut sauce are solved by adopting the composite materials; (2) the sweet and glutinous flavor of the chestnut sauce can be kept by adopting an enzyme inactivation-flavor promotion integration technology; (3) the anti-brown physical property, the flavor promotion connotation property and the high peeling efficiency are realized; and (4) by using fructose syrup, not only the energy consumption in the sugar boiling and brewing process is reduced, but also the high permeability of the fructose syrup is utilized.
Description
Technical field
The present invention relates to a kind of composite chestnut sauce and preparation technology thereof, specifically, the present invention relates to a kind of is basic material with wet bright Chinese chestnut (Castanea mollissima), chinquapin (Castanea henryi), Mao Li (Castanea seguinii) fruit, composite sweet potato (Ipomoea batatas) piece root and mung bean (Vigna radiata) bean powder and prepare the technology of composite chestnut sauce belong to the processing of farm products field.
Background context
(the Castanea plant is the nut fruits dry fruit of extensively cultivating in the world to Castanea, the commercial chestnut (Chestnut) that is referred to as.Foremost in the world commodity chestnut has 4 classes, promptly Chinese chestnut, Japanese chestnut, European chestnut and American chestnut.Wherein, China chestnut with pericarp (being commonly called as the chestnut shell) light, plant skin (being commonly called as underwear) and take off easily, plant that benevolence (being commonly called as Li Ren) is golden yellow, local flavor is pure and celebrated, by the whole world generally acknowledge be show best in quality during international four big commodity are trembled chestnut in fact.Commodity China chestnut mainly contains three kinds of Chinese chestnut Castanea mollissima, chinquapin Castanea henryi and Mao Li Castanea seguinii.
Trembled since the class vegetable plague spreads unchecked since the nineties in 20th century, the cultivated area of commodity chestnut reduces year by year in the world, and output is atrophy progressively.In contrast, the chestnut class plant production development of China is swift and violent, particularly Chinese chestnut plant husbandry.Chinese chestnut, chinquapin, Mao Li be originate in, the famous dry fruit of special product, main product China, since the reform and opening-up, surplus in the of particularly past 20 year over, China Chinese chestnut, chinquapin woods are built and present unprecedented developing state, area increases severely rapidly, and per unit area yield steadily improves, and total output sets a record year by year.According to related data, the chestnut class total cultivated area of China has been broken through 2,500 ten thousand mu, and total output has broken through 650,000 tons, and the nineties in last century, trembled more than the real total output in the world.
How does large batch of chestnut like this is real digest? it is not all right only depending on sugar to fry obviously.Is outlet wherein? is benefit wherein? the general view of scientific and technological circle strengthens trembling real deep processing research exactly, seek the real resources effective approach of digestion chestnut in enormous quantities, to tremble the plant husbandry of real deep process technology pulling chestnut class, prolong industry chain (supply chain), renew the status of China-Li class plantation processing first big country.
Chestnut sauce is meant that with Castanea Castanea fruit be raw material, the sauce body product that process series of process process processes.Composite chestnut sauce is meant that to tremble real be basic material, compound unclassified stores and the maintenance of making or the basic sauce body product that keeps the real raw material special favor of chestnut, should comprise following three aspect intensions particularly: one, sauce system finished product olfactory have raw material and tremble distinctive perfume (or spice), sweet local flavor; Its two, sauce system finished product has the good color and luster outward appearance that matches with the raw material color and luster; Its three, sauce system finished product has glutinous, fragrant, the sweet mouthfeel of good raw material chestnut.
Background technology
The patent of relevant both at home and abroad chestnut sauce processing and preparing is few.The inventor has consulted ten several of domestic relevant applications for a patent for invention, and identical technology contents do not found in the tens of pieces of writing of relevant paper.
Wu Xuehui. " production technology of Chinese chestnut sauce " [Chinese countryside science and technology, 2005 (12): 13-13.], the technological process that article provides is as follows: Chinese chestnut → blanching → peel off → protect look → rinsing → making beating → concentrate → allotment → tinning → sterilization → cooling → finished product.Adopt blanching (with Chinese chestnut blanching 3～5 minutes in 60～70 ℃ hot water), protect look (colour protecting liquid is the mixed solution of 5% sodium chloride, 1.4% citric acid, 2%EDTA-2Na), rinsing (about 20 minutes, the colour protecting liquid flushing being removed with clear water rinsing Li Ren), section, making beating (be cut into 1 centimetre of thin slice that the left and right sides is thick with stainless steel knife with Li Ren.Be in high-speed tissue mashing machine to pull an oar at 1: 5 according to the mass ratio of Li Ren and water then), concentrate (heating of Chinese chestnut slurry is concentrated the regular hour), allotment nearly (when concentration process finishes, add white granulated sugar, thickener and citric acid and carry out acid adjustment) etc. technology, significantly different with present patent application.
Open person of outstanding talent, section stamen. " processing of Chinese chestnut sauce and prevent the technology of brown stain " [Jiangsu food and fermentation, 1999 (4): 32-33.], the work flow of its Chinese chestnut sauce is: raw material-shell-remove underwear-precook-rinsing-pulverizing and jevigating-allotment-tinning-sterilization-cooling-finished product.Wherein, shell and (adopt low-temperature bake, chestnut shell is burst, or shell) with pocket knife is manual, go underwear (Chinese chestnut to be thrown in the hot water of people more than 90 ℃ scalded 1～3 minute, remove underwear while hot), precooking, (liquid of precooking is by citric acid, sodium sulfite, calcium chloride, EDTA-2Na forms, precooked 3～5 minutes), rinsing (Chinese chestnut after the clear water rinsing is precooked 3 times), pulverizing and jevigating (adds colour protecting liquid in the Chinese chestnut, after fragmentation, it is levigate to advance people's colloid mill), allotment (white sugar that adds Li Chong 50%), the tinning sterilization (is adopted 250 milliliters of jam jar tinnings, boiling water bath sterilization 5～10 minutes, segmentation cooling) etc. technology is significantly different with present patent application.
Wang Fangan. " Chinese chestnut food processing overview " [Wuhan University of Technology's journal, 2002 (4): 27-28,30.], wherein speak of Chinese chestnut sauce, but do not have concrete technological parameter.
Mao Linchun. " Chinese chestnut processing technical barrier and countermeasure thereof " [food science and technology, 2000 (1): 25-25,24.], what wherein relate to Chinese chestnut peels off that [concrete grammar of thermal stripping method has: 6～10h 1. is exposed to the sun under the sun; 2. 60～70 ℃ are toasted 1～2h down; 3. 70～90 ℃ are toasted 0.5～1h down; 4. boiling water (100 ℃) blanching 3～5h; 5. 60 ℃ of warm water blankings are warming up to 90 ℃ in 4～5h; 6. 150～180 ℃ of following baking 20～25s], go clothing [1. thermokalite method, earlier the Chinese chestnut of shelling is dropped in the soda bath of 90～95 ℃ of concentration 6%～10%, temperature (the chestnut fruit is 1: 2 with lye ratio), pull out after soaking 2～3min, with grinding off underwear in the rotary sanding machine of clear water flushing back commentaries on classics people, after fully washing with running water more afterwards, use in 2%～4% hydrochloric acid again and 4～6min.The chestnut that 2. will shell fruit blanching number minute in 95～100 ℃ of hot water is pulled out and is removed clothing while hot.Can add people 0.02%EDTA, 0.01% sodium isoascorbate, 1% salt and 0.1% citric acid in the blanching liquid, to reach the effect of protecting look].Significantly different with present patent application.
The eastern Li Wei perfume (or spice) of yellow credit. " Chinese chestnut series of products process technology " [Food Science, 1990 (3): 52-54.], the technological process that provides is: raw material is selected-is peeled off, removes endothelium, protects look, rinsing, pre-person-defibrination, batching concentrates-tinning sealing-finished product.Wherein, (remove interior micromicro and adopt two kinds of methods: 1. blanching method is the Chinese chestnut that divests shell to be put into 90～95 ℃ hot water scalded several minutes, pulls out and divests endothelium while hot to remove endothelium.2. chemical-agent technique is to adopt about 5～10% sodium hydroxide solution, be heated to uniform temperature, put into the Chinese chestnut of peeling off, reagent corrosion Chinese chestnut endothelium after several minutes, reach the purpose of removing endothelium), (the chestnut meat of Ex-all endothelium will be invaded in the certain density acid solution immediately to protect look, protecting the look time preferably is no more than two hours), (protecting the look chestnut stirs in the clear water that flows frequently gently in rinsing, flushing 20,30 minutes), vacuum precook (the clean chestnut of rinsing was precooked under 680～720mmHg post 30～40 minutes), defibrination (is worn into slurry with stainless steel mill or stone mill with well-done chestnut, add water in the defibrination in right amount, alleviate the sticking mill of slurry phenomenon), batching concentrates (slow fire infusion, and stirring while boiling, to guarantee thermally equivalent, adding auxiliary material during near striking point fully mixes thoroughly, can take the dish out of the pot), tinning sealing (is got and is cleaned up in advance and seal bottleneck immediately through the Bottle ﹠ Can of the sterilization chestnut mud of packing into, sealing temperature is more than 80 ℃) etc. technology, significantly different with present patent application.
Do letter Luotian. " development of the compound jam of mulberry fruit Chinese chestnut " [Chinese business industry, 1998,10 (2): 43-44.], wherein, Chinese chestnut processing request: toast and peel off and (Chinese chestnut is put in people's baking oven, heat up 150 ℃, allow the Chinese chestnut cot nature explosion of being heated, peel off then), remove clothing and rinsing and (in jacketed pan, put people's suitable quantity of water, add people 0.1%NaOH, be warming up to 80 ℃, the Chinese chestnut of will shelling is dropped into and scalded 3-5 minute, pick up and divest endothelium, use the clean water rinsing then, put again in people's baking oven and dry), pulverize with expanded and (will do chestnut meat and put into the particle that crusher for crushing becomes the 2mm size, change in people's continuous puffing machine, be warming up to 400～500 ℃, 4-5 minute expanded, Chinese chestnut gelatinization (αization) is reached more than 80%, it is flower-shaped greatly that outward appearance is), abrasive dust (adds 0.5% beta-schardinger dextrin-powder and water (1: 2v/v), mix, place flour mill to wear into Chinese chestnut mud) with the chestnut meat after expanded with sizing mixing, the multiple batching that is situated between (will be trembled mud and mulberry respectively and may starch by 35%: 65% match ratio and add 0.2% konjaku powder and feed intake in people's jacketed pan with being concentrated, heat under normal pressure and boil, liquid glucose gradation in concentration process adds the people till agreeable to the taste.Make during beginning firepower strong slightly this, slowly weaken later on, boil for a long time with slow fire, stir while boiling, in case coking.When being concentrated into batching when becoming thickness, adding citric acid liquid adjust pH to 3.0, stop to boil and to take the dish out of the pot), (iron flask will be used acid-resistant paint to irritate sauce and sealed cans, carry out disinfection in advance, glass jar is scalded with 60-70 ℃ hot water in advance, when preventing that vial is heated breakage filling sauce suddenly when irritating sauce, sauce body temperature degree must not be lower than 85 ℃, and suitably fill, otherwise can influence vacuum in canned product, temperature is more than 80 ℃ during sealed cans), sterilization and cooling (after the sealed cans, are inverted 15mm with jar and are carried out cover sterilization, for the safety 10～20mm that can sterilize in boiling water, bactericidal formula: 5 '-10 '-5 '/108 ℃, segmentation is cooled to normal temperature after the sterilization).Significantly different with present patent application.
Woods morning mist, Chen Jinquan. " enzyme browning factors in canned chinquapin processing and control thereof " [Fujian Agricultural Univeristy's journal, 2001,30 (2): 240-243.], mainly introduced chinquapin enzymatic browning factor and control thereof, do not see other related process parameters.
Zheng Guoshe, Pan Junhai. " kind and processing technology are to the influence of Chinese chestnut can quality " [Agricultural University Of Anhui's journal, 1994,21 (4): 449-453.], relate to the processing of chinquapin can, do not see other related process parameters.
200410002603.1 number application discloses " Chinese chestnut sauce and preparation method thereof ", its claims statement: a kind of Chinese chestnut sauce, it is characterized in that mainly containing following material in 100 parts of weight: decortication Chinese chestnut 62-85, lecithin 1-3, margarine 20-30, sugared 1.2-1.6, salt 0.17-0.25, other adds the water that accounts for total amount 15%-20%.Its technical process comprises: peel, boil, add the water that accounts for total amount 15%-20%, pour material into vacuum and fritter in the mulser, fritter at 5 ℃ of-40 ℃ of temperature range internal emulsifications, and vacuumize, sterilize, bottling etc., do not have concrete parameter substantially.Significantly different with present patent application.
200810147072.3 number application discloses " Chinese chestnut sauce " processing technology.Its claims statement: 1, a kind of Chinese chestnut sauce is characterized in that the parts by weight of this Chinese chestnut sauce primary raw material are: Chinese chestnut benevolence 25-35 part, and shelled peanut 5-10 part, soya bean 5-10 part, sesame 5-10 part, wheat flour 15-25 part, sugared 5-10 part, all the other are water.2, according to claim 1 described Chinese chestnut sauce, it is characterized in that, after described Chinese chestnut benevolence, shelled peanut and soya bean are and fry again through the ripe product of autoclaving.Significantly different with present patent application.
200810098063.X number application discloses " technique for processing chestnut jam ", its claims statement: 1, a kind of technique for processing chestnut jam, carry out according to the following steps: a. selects materials: choose free from insect pests, do not have the Chinese chestnut of rotting; B. peeling: peel off crust, take out Li Ren; C. airing: moisture is removed in the Li Ren airing that strips; D. pulverize: it is stand-by that the rice-chestnut powder after the airing is broken into powdery; E. boil: rice-chestnut powder, flour, bean powder are added water by 7: 2: 1 weight ratio mix and be brewed into pasty state; F. fermentation: chestnut sauce adding yeast, salt, the black sesame powder that will boil ferment 20～25 ℃ of fermentation temperatures, one week of fermentation time; G. preparation: the chestnut sauce that will ferment is mixed an amount of capsicum, soy sauce, chickens' extract, monosodium glutamate, vinegar, stand oil, stirs, and promptly gets to tremble jam.2,, fry again in advance and pulverize through the dewatered Li Ren of airing.Significantly different with present patent application.
Summary of the invention
The purpose of this invention is to provide a cover complete, be fit to social demand and the composite chestnut sauce processing technology of industrial applications easily.This technology must solve difficult point and the problem in the preparation of tradition chestnut sauce simultaneously.
The main following points of technical characterstic of the present invention, one adopts compound material to tremble sauce processing, has promptly overcome the unstable difficult problem of pure chestnut sauce semifluid, has solved the too high problem of cost of material again; Its two, adopt the enzyme that goes out-short fragrant integrated technique, high temperature is short fragrant when going out enzyme fast, thereby for keeping composite chestnut sauce sweet and glutinous local flavor to lay a good foundation; Its three, whole technology need not to add any anti-brown stain chemical substance, realized easily anti-brown physicsization, short fragrant in acculturation, the high efficiency of peeling off; Its four, chestnut sauce has kept chestnut real intrinsic sweet and glutinous local flavor and yellowish-brown color and luster outward appearance, and has good composite health-caring functional.Its five, the composite chestnut sauce preserving agent uses HFCS, has promptly reduced the saturating sugared energy consumption of infusion, has utilized the high Penetration Signature of glucose, fructose again, also can prepare low sugar (sugar content≤40%) chestnut sauce.
The real processing of chestnut is made the sauce difficulty and is solved thinking
A large amount of scientific researches prove that the real processing system of chestnut sauce is the suitable route of effectively digestion Chinese chestnut in enormous quantities, chinquapin, Mao Li resource.Yet chestnut class system sauce need be broken through following several big difficulty:
The real clothing of peeling off of chestnut closes
The clothing of peeling off is the primary prerequisite of the real processing of chestnut, has only the high efficiency clothing of peeling off, and could adapt to the requirement that industrialization is processed.And to realize the high efficiency not a duck soup of peeling off, and at first be that the real underwear of chestnut (kind skin) is very thin, many kind underwears parcel kind of benevolence are very tight, are difficult to mechanical force it be peeled off rightly; Next is all mechanical descalings, its active force is stronger, can be to tender and lovely kernel, particularly the tissue only be made up of one deck parenchyma cell of Li Ren (belonging to embryo on the botany) this layer of epidermis produces injury, and is brown stain material polyphenol and the polyphenol oxidase the most concentrated place that distributes in epidermis and the 1-3 layer parenchyma cell that close on thereof.In general, polyphenol oxidase and its effect substrate-polyphenols are that compartmentalization separates in cell, in case cell is impaired or the cell dehydration is wilted, the adventitia system just loses integrality in the cell, compartmentalization is cut apart and has not been existed, the enzyme-to-substrate Distribution Pattern is destroyed, thereby has quickened enzymatic browning greatly.Therefore, the mechanization of the general thinking clothing of peeling off often gets half the result with twice the effort, and protects the look brown stain prevention technology or mechanical friction technology also can only solve subproblem even if use.Clothing can not solve the real brown stain problem of chestnut well because mechanization is peeled off, generally adopt manual designated port technology in the production, to tremble real blanching or cook, boil after manual again peeling off because manual designated port peeling efficiency is low, is seriously restricting and trembling the development of real industrialization deep processing cause.The research in year is thought surplus the Chinese chestnut project team of Beijing Forestry University 10, and in theory, it is infeasible that the real mechanization of wet bright chestnut is peeled off.The real high efficiency of the feasible wet bright chestnut clothing way of peeling off is: will tremble real use drum-type designated port machine mouth earlier, the designated port degree of depth 0.2～0.3mm; Re-use Chinese chestnut sauteing machine or roasting plant parch or baking, 200 ℃～250 ℃ of parch or baking temperatures, processing time 10min～25min; The real internal temperature of waiting to tremble reaches about 170 ℃, and the chestnut shell splits, and after taking-up is blown and dried in the air, peels off while hot by hand, and peeling efficiency improves greatly.Simultaneously, owing to adopt high-temperature process, the enzyme of having realized going out-short fragrant integrated.
The gelling of sauce body appropriateness is closed
Fruit spreads concentration height, denseness are big, and first-class manufactured goods should keep the semifluid gel state, both have been different from semi-solid puree, fruit custard, also are different from the fruit drink of fluid attitude, and generally certain acid divides and the fruit of pectin is made by containing.It is the nut of main component that chestnut belongs in fact with the starchy material, and starch gelatinization helps forming colloidal dispersion, but its acid divides particularly pectin content deficiency, and gelatinized starch is easy to aging bleed.For solving the not enough and age of starch Separating out Water of the real system of chestnut sauce pectin, inertial thinking is to add pectin chemicals or animal glue goods in chestnut sauce, and this has not only increased production cost, also has influence on the intrinsic local flavor of product.We studies have shown that, the way of comparatively ideal maintenance chestnut sauce sauce body appropriateness gelling is: utilize sweet potato root tuber abundant pectin substance and local flavor, characteristic has complementary functions, add the proper amount of edible organic acid simultaneously, both reduced production cost, improve the stability of goods gellings again, also enriched the intension of chestnut sauce food function.
The original flavor mouthfeel keeps closing
Chestnut the most outstanding real original flavor mouthfeel is " glutinous, fragrant, sweet ".Yet, behind the real system of the chestnut sauce, no matter be pure chestnut sauce or composite chestnut sauce, the product quality is all fine and smooth, and mouth is tasted fragrant and sweet flavor still, and glutinous sense is but obviously not enough, and therefore, preparation has good " glutinous, fragrant, sweet " original flavor mouthfeel, and to tremble sauce be fundamental requirement to this type of processed goods.We utilize an amount of mung bean flour of interpolation to solve this problem well.
Description of drawings
Fig. 1 is composite chestnut sauce of the present invention and preparation technology's thereof a flow chart.
The specific embodiment
Below, further describe the present invention in conjunction with the accompanying drawings and by embodiment, but enforcement of the present invention has more than and is confined to these embodiment.
Embodiment 1 compound Chinese chestnut sauce
Take by weighing the fresh Chinese chestnut 6kg in Zunhua, Hebei, self-control Chinese chestnut designated port machine designated port is handled through Beijing Forestry University, and the Chinese chestnut after designated port is handled is put into Machine for chestnuts roasted in sand with brown sugar, is warming up to 220 ℃, rocking-turn frying 15min, and the whole breaches of Chinese chestnut, discharging is standby.
The Chinese chestnut that frying is split is dried in the air through spreading natural wind out, manual while hot peeling off behind the 5min, and Li Ren, chestnut shell split, and Li Ren is used to prepare composite chestnut sauce.
The new scarlet flesh sweet potato of 2kg is washed totally, put into double-deck infrared baking box, be warming up to 250 ℃, 2h is handled in baking (enzymatic perfume (or spice) goes out), treats that sweet potato is well-done, takes out wind and dries in the air, and de-epithelization and perithelium get clean skin sweet potato while hot.
Chinese chestnut benevolence is rubbed through pulverizer, and the clean skin sweet potato of particle diameter≤4mm is made Rhizoma Dioscoreae esculentae mud through smashing to pieces, material particles diameter≤4mm.
Take by weighing refinement Chinese chestnut benevolence material 4.5kg, Rhizoma Dioscoreae esculentae mud 1.5kg, pure water 12kg, concentration is 71% HFCS 12kg, after the mixing and stirring, through the colloid mill defibrination.
Add mung bean flour 0.6kg in mixed material, tartaric acid 15.3g carries out slurry preparation, and after stirring, the allotment slurry is through colloid mill secondary defibrination.
The material via interlayer pan boiling system of secondary defibrination or concentrated makes soluble solid content reach 60%.
Use thermoforming to mould cup, get 250mL and mould 100 glasss in the compound Chinese chestnut sauce of cup packing the can while hot of the real compound jam of well-done chestnut.
Embodiment 2 compound chinquapin sauce
Take by weighing Zhejiang and produce fresh chinquapin 6.5kg, self-control Chinese chestnut designated port machine designated port is handled through Beijing Forestry University, and the chinquapin after designated port is handled is put into Machine for chestnuts roasted in sand with brown sugar, is warming up to 240 ℃, rocking-turn frying 14min, and the whole breaches of chinquapin, discharging is standby.The chinquapin that frying is split is dried in the air through natural wind, manual while hot peeling off behind the 6min, and Li Ren is used to prepare compound chinquapin sauce.
The new cadmium yellow flesh of 2kg sweet potato is washed totally, put into double-deck infrared baking box, be warming up to 250 ℃, 2h is handled in baking, treats that sweet potato is well-done, takes out wind and dries in the air, and de-epithelization and perithelium get clean skin sweet potato while hot.
Chinquapin benevolence is rubbed through pulverizer, and clean skin sweet potato is made Rhizoma Dioscoreae esculentae mud through smashing to pieces, material particles diameter≤4mm.
Take by weighing refinement chinquapin benevolence material 4.5kg, Rhizoma Dioscoreae esculentae mud 1.5kg, pure water 12kg, concentration is 71% HFCS 12kg, after the mixing and stirring, through the colloid mill defibrination.
Add mung bean flour 0.8kg in mixed material, citric acid 15.3g is after stirring, through colloid mill secondary defibrination.The material via interlayer pan boiling system of secondary defibrination or concentrated makes soluble solid content reach 62%.
It is canned while hot to well-done compound chinquapin jam to use thermoforming to mould cup, gets 250mL and moulds 100 glasss in the compound Chinese chestnut sauce of cup packing.
Embodiment 3 composite chestnut sauces
Take by weighing the fresh Chinese chestnut 3kg in Zunhua, Hebei, Fujian chinquapin 3.5kg, self-control Chinese chestnut designated port machine designated port is handled through Beijing Forestry University, and the Chinese chestnut after designated port is handled is put into Machine for chestnuts roasted in sand with brown sugar, is warming up to 230 ℃, rocking-turn frying 16min, the whole breaches of Chinese chestnut, discharging is standby.
The Chinese chestnut that frying is split is manual while hot peeling off after natural wind dries in the air, and Li Ren is used to prepare composite chestnut sauce.
With the new scarlet flesh sweet potato washing of 2kg totally, put into double-deck infrared baking box, be warming up to 250 ℃, the roasting fragrant 2h that handles treats that sweet potato is well-done, takes out wind and dries in the air, and de-epithelization and perithelium get clean skin sweet potato while hot.
Li Ren rubs through pulverizer, and clean skin sweet potato is made Rhizoma Dioscoreae esculentae mud through smashing to pieces, material particles diameter≤4mm.
Take by weighing refinement Chinese chestnut benevolence material 2.2kg, chinquapin material 2.3kg, Rhizoma Dioscoreae esculentae mud 1.5kg, pure water 12kg, concentration is 71% HFCS 12kg, after the mixing and stirring, through the colloid mill defibrination.
Add citric acid 15.3g in mixed material, after stirring, the allotment slurry is through colloid mill secondary defibrination.
The material via interlayer pan boiling system of secondary defibrination or concentrated makes soluble solid content reach 65%.
Use the simple glass jar canned while hot, get the 250mL glass jar and pack 100 glasss in compound Chinese chestnut sauce the good composite chestnut sauce of boiling.
Claims (9)
1. composite chestnut sauce and preparation technology thereof is characterized in that, one or more with Chinese chestnut, chinquapin, Mao Li chestnut in real are basic material and sweet potato root tuber, mung bean flour is compound be mixed after, add appropriate amount of auxiliary materials and make.
2. according to claim 1, the preparation technology of composite chestnut sauce comprises that roasting perfume of chestnut real sweetening treatment, sweet potato, material refinement, mixing are composite, defibrination, slurry preparation, secondary defibrination, boiling, canned, pack all operations.
3. the real fragrant craft of the described chestnut of claim 2 is characterized in that, with newly gather after the maturation or through preservation and freshness but percentage of water loss is lower than band shell (band pericarp) fruit of 10% Chinese chestnut, chinquapin, Mao Li through mechanical designated port, the roasting fragrant and processing of peeling off of high temperature.
4. the described sweet potato of claim 2 is baked fragrant technology, it is characterized in that, with newly gather after the maturation or through preservation and freshness but percentage of water loss is lower than 10% red flesh, yellow flesh or white flesh sweet potato root tuber high temperature under 220 ℃～250 ℃ conditions is roasting to well-done, the sweet potato that also can use the conventional method slaking.The sweet potato epidermis is peelled off in craft and perithelium gets clean skin sweet potato.
5. material process for refining according to claim 2 is characterized in that, the Li Ren material is through the pulverizer refinement, the material particles diameter≤4mm after the refinement; Clean skin sweet potato is made Rhizoma Dioscoreae esculentae mud through smashing to pieces, material particles diameter≤4mm.
6. composite, the refining process of mixing according to claim 2 is characterized in that, press refinement Li Ren material: Rhizoma Dioscoreae esculentae mud: pure water: HFCS 3: 1: 8: (W: W) mixed material, after stirring, mixed material is through the colloid mill defibrination for 8 weight ratio.
7. according to claim 2 described slurry preparations, secondary grinding sizing process, it is characterized in that, mung bean flour, 0.05% tartaric acid or 0.05% the citric acid of mass fraction 0～5% add materials in mixed material, carry out slurry preparation, after stirring, the allotment slurry is through colloid mill secondary defibrination.
8. cooking technology according to claim 2, the material of secondary defibrination makes soluble solid content reach 60%～65% through boiling or concentrated.
9. canned, technology of the package according to claim 2, the real compound jam of the good chestnut of boiling, preferred but be not limited to use thermoforming to mould canned, the packing of glass packaging facilities.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102177948A (en) * | 2011-05-13 | 2011-09-14 | 福建省青然食品股份有限公司 | Castanopsis chinensis hance cookies and making method thereof |
| ITPR20120009A1 (en) * | 2012-02-28 | 2013-08-29 | Giannarelli Mariangela | PROCEDURE FOR THE PREPARATION OF A PACKAGED CHESTNUT FLOUR MIXTURE |
| CN104757623A (en) * | 2015-03-09 | 2015-07-08 | 北京林业大学 | Chestnut processing method |
| CN105104924A (en) * | 2015-09-09 | 2015-12-02 | 吉林农业大学 | Method for preparing schisandra chinensis peel dreg jam |
| CN106333197A (en) * | 2016-08-19 | 2017-01-18 | 吴唐青 | Castanea henryi beverage and preparation method thereof |
| CN108078433A (en) * | 2017-12-08 | 2018-05-29 | 九阳股份有限公司 | A kind of nut spreads processing method of cooking machine |
| CN113261656A (en) * | 2021-05-11 | 2021-08-17 | 甘肃农业大学 | Young-hairy muscadine and snake dragon-bead compound jam and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05328933A (en) * | 1992-05-28 | 1993-12-14 | Q P Corp | Processed food of paste of japanese chestnut |
| CN101278749A (en) * | 2008-05-26 | 2008-10-08 | 张书秘 | Technique for processing chestnut jam |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05328933A (en) * | 1992-05-28 | 1993-12-14 | Q P Corp | Processed food of paste of japanese chestnut |
| CN101278749A (en) * | 2008-05-26 | 2008-10-08 | 张书秘 | Technique for processing chestnut jam |
Non-Patent Citations (1)
| Title |
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| 《食品科学》 19961231 余兴华 板栗综合加工研究 第17卷, 第11期 2 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102177948A (en) * | 2011-05-13 | 2011-09-14 | 福建省青然食品股份有限公司 | Castanopsis chinensis hance cookies and making method thereof |
| CN102177948B (en) * | 2011-05-13 | 2013-02-27 | 福建省青然食品股份有限公司 | Castanopsis chinensis hance cookies and making method thereof |
| ITPR20120009A1 (en) * | 2012-02-28 | 2013-08-29 | Giannarelli Mariangela | PROCEDURE FOR THE PREPARATION OF A PACKAGED CHESTNUT FLOUR MIXTURE |
| CN104757623A (en) * | 2015-03-09 | 2015-07-08 | 北京林业大学 | Chestnut processing method |
| CN104757623B (en) * | 2015-03-09 | 2019-03-19 | 北京林业大学 | Chestnut reality processing method |
| CN105104924A (en) * | 2015-09-09 | 2015-12-02 | 吉林农业大学 | Method for preparing schisandra chinensis peel dreg jam |
| CN106333197A (en) * | 2016-08-19 | 2017-01-18 | 吴唐青 | Castanea henryi beverage and preparation method thereof |
| CN108078433A (en) * | 2017-12-08 | 2018-05-29 | 九阳股份有限公司 | A kind of nut spreads processing method of cooking machine |
| CN108078433B (en) * | 2017-12-08 | 2021-02-02 | 九阳股份有限公司 | Processing method of nut paste of food processor |
| CN113261656A (en) * | 2021-05-11 | 2021-08-17 | 甘肃农业大学 | Young-hairy muscadine and snake dragon-bead compound jam and preparation method thereof |
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| CN101874642B (en) | 2013-05-08 |
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